Effect of Saccharomyces cerevisiae fermentation on the colorants of heated red beetroot extracts

  • Hayet Ben Haj Koubaier
  • Ismahen Essaidi
  • Ahmed Snoussi
  • Slim Zgoulli
  • Mohamed Moncef Chaabouni
  • Phillipe Thonart
  • Nabiha Bouzouita

Abstract

The aim of the present study was to evaluate the effect of the inoculation of the heated aqueous red beetroot extracts (30, 50 and 60°C) by different concentrations of Saccharomyces cerevisiae (0.50, 0.75 and 1.00%). The optimum experimental temperature value and S. cerevisiae concentration were found to be 50°C and 0.50% for both sugar consumption and pigment preservation. The antioxidant capacity measured by ABTS•+ assay (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation) shows that this extract present an appreciable activity (EC50= 10.77 μg.mL-1) above the tested samples. The betalains compounds were analyzed and identified using UPLC LTQ Orbitrap MS method. Betalains (vulgaxanthin I, betanin, isobetanin, betanidin and neobetanin) were determined in the fermented extract.

Keywords: Red beetroot, fermentation, Saccharomyces cerevisiae, betalain compounds

African Journal of Biotechnology Vol. 12(7), pp. 728-734

Author Biographies

Hayet Ben Haj Koubaier
Ecole Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, 1003 Tunis, Tunisia; Laboratoire de Chimie Organique et Structurale, Faculté des Sciences de Tunis, 2092 El Manar, Tunisia
Ismahen Essaidi
Ecole Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, 1003 Tunis, Tunisia; Laboratoire de Chimie Organique et Structurale, Faculté des Sciences de Tunis, 2092 El Manar, Tunisia
Ahmed Snoussi
Ecole Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, 1003 Tunis, Tunisia; Laboratoire de Chimie Organique et Structurale, Faculté des Sciences de Tunis, 2092 El Manar, Tunisia
Slim Zgoulli
Centre Wallon de Biologie Industrielle, Boulevard de Rectorat, 27, Bât. B22 Sart Tilman 4000 Liège, Belgium
Mohamed Moncef Chaabouni
Ecole Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, 1003 Tunis, Tunisia; Laboratoire de Chimie Organique et Structurale, Faculté des Sciences de Tunis, 2092 El Manar, Tunisia
Phillipe Thonart
Centre Wallon de Biologie Industrielle, Boulevard de Rectorat, 27, Bât. B22 Sart Tilman 4000 Liège, Belgium
Nabiha Bouzouita
Ecole Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, 1003 Tunis, Tunisia; Laboratoire de Chimie Organique et Structurale, Faculté des Sciences de Tunis, 2092 El Manar, Tunisia
Published
2015-12-04
Section
Articles

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eISSN: 1684-5315